Sun-dried tomatoes Archives

My jar of sun-dried tomatoes and leftover cream crue in the fridge was beckoning to me so I decided to do something with it tonight by making a Tuscan style salmon dowsed in a creamy paprika, sun-dried tomato sauce enhanced with the flavours of garlic and capers. For the ‘green’ contrast, I opted for spinach but feel free to use basil too.

I also got to use the sweet paprika I procured in Hungary early last year to add some vibrancy in colour (not to mention a mildly sweet taste, slightly like red bell peppers). Which reminds me, it was such a fun trip – right from soaking in the hot baths smack bang in winter, to the history and phenomenal architecture.

This dish is beautiful for its simplicity and presentation. It is a one-pan family friendly dish so do bust out your stainless steel or cast iron skillet. I love the fact how the salmon remains golden and crispy yet moist in the inside (I roasted it after searing the skin to brown it). What’s more, it only takes 30 minutes to make so it is perfect for a hearty yet aesthetically pleasing weeknight dinner.

Salmon with Sun-dried Tomato, Garlic, Capers and Spinach Cream Sauce

Serves: 1 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 482 calories 38 grams fat

Rating: 4.3/5

( 4 voted )

Ingredients

1 tablespoon olive oil
1 salmon fillets (160-190 grams)
1/4 teaspoon salt
3 cloves garlic, sliced
5 sun-dried tomatoes, sliced
1 tablespoon capers
1/2 cup spinach leaves
1 teaspoon sweet paprika
1/2 cup cream crue or heavy cream
2 tablespoons of dry white wine or sake
extra salt and pepper, to taste

Instructions

1. Preheat oven to 180C.

2. Sear salmon. Heat 1 tablespoon of olive oil in a heavy skillet on medium-high heat. Season salmon fillet with salt and then place it on the hot pan, skin-side down. Sear for a few minutes and then flip over flesh side down to sear for another minute so that the top side is browned too.

3. Transfer the salmon carefully onto a baking tray lined with parchment paper and bake in oven for 8-10 minutes depending on thickness of salmon.

4. Make the sauce. While salmon is cooking, using the same pan, add the garlic, sun-dried tomatoes, and capers. Cook, stirring, for 1 minute. Add a splash of dry white wine or sake and let it evaporate for 30 seconds as you stir.

5. Add the cream crue or heavy cream and paprika. Bring to simmer, and add some salt and pepper to taste. Add the spinach leaves and cook till it wilts. At this time, your salmon should have cooked in the oven so take it out and transfer it back into the pan, spooning the sauce over it on low-heat for 1-2 minutes.

6. Using a fish spatula, transfer fish gently onto serving plate and dowse it with the creamy sauce. Serve while warm.

SPAGHETTI UMAMI | A fusion dish comprised of dill, lemon, anchovies and dried baby shrimp.

Despite I’m trying to embark on a keto diet, I had an irresistible craving for pasta today – one that I could not resist. To that effect, I acted on my instincts and came up with my own modified lemon and dill spaghetti – a fusion of asian and western ingredients.

First, select a high quality pasta. Here, I use Martelli, simply my favourite. Second, instead of salt, I urge you to substitute it with anchovies. You will not regret the complexity it adds in terms of packing in an umami punch. This is the “fifth taste”, after salt, sweet, sour and bitter – and is a fascinating piece in the jigsaw of our gastronomic evolution. Thou shall not forget.

Third, baby dried shrimps. These baby shrimps are sun-dried until very small for preservation purposes and once again, like the anchovies, impart a unique umami and seafood-like taste. You can find this delicacy in pretty much any Asian supermarket. Simply soak them briefly to reconstitute them (they will plump up), pat dry and they are good to go in any stir fry or pasta dish.

Fourth, get those sun-dried tomatoes ready and sliced thinly. I procured mine from Taormina in Sicily, but I’m sure you can find these in any high-end or Italian grocer.

Last but not least, you will need a high quality extra virgin olive oil, fresh dill, fresh lemon juice and a handful of dried red chilli flakes for the finishing touch.

Within 20 minutes you should be able to dish up a simple yet delectable dish whereby the flavours of each ingredient combine to yield a transformational spaghetti that will heighten your senses.

Spaghetti with dried baby shrimps, anchovies and dill

PREP TIME: 10 min | COOK TIME: 10 min | TOTAL TIME: 20 min

INGREDIENTS:

60g of high quality spaghetti (such as Martelli)
2 tablespoons of high quality extra virgin olive oil
Juice of 1/2 lemon
Bunch of fresh dill, finely chopped
1 garlic clove, diced
Pinch of dried red chilli flakes, to garnish
2 tablespoons of dried baby shrimp
2 sun-dried tomatoes, finely cut into shreds
2 anchovies
Freshly cracked black pepper

METHOD:

Boil pasta as per packet instructions, roughly 8-10 minutes till al dente. Be careful not to overcook. Drain once done.
As pasta boils, head a frying pan on medium heat and add the olive oil. Throw in the diced garlic, anchovies, dried baby shrimps, and sun-dried tomatoes. Once the anchovies begin to melt into the olive oil, add the chopped dill and lemon juice. Stir.
Combine the spaghetti into the olive oil pasta ‘sauce’ and toss together with a pair of tongs until evenly coated.
Crack black pepper and sprinkle with dried red chilli flakes before plating to serve.